Quail Curry RPF

Quail Curry

Ingredients

3 red chilies
1 large red pepper
3 large cloves of garlic
2 medium white onions
75 g (2.6oz) butter
1 tsp ground cinnamon
0.5 tsp ground cloves
1 tsp ground coriander
0.5 tsp tamarind paste
300 ml (10.6fl oz) very hot water
400 g (14.1oz) tinned chopped tomatoes
1 tbsp tomato puree
3 cardamom pods, remove seeds and roughly crush seeds
6 quails
5 tbsp whole milk yogurt
1 pinch of sea salt

Cut open the chilies under running water and discard the seeds and stems. Cut open the red pepper, discard the seeds and stem and chop roughly.
Peel the garlic and onions and chop roughly. Put these prepared ingredients into a food processor and whiz to a smooth puree.
Heat the oven to 160C/gas mark 3. Melt the butter in a large flameproof casserole over a low heat.
Add the ground spices and stir around for a minute, then add the vegetable puree, cover the dish and leave over a very low heat for about 8 minutes.
Meanwhile, put the tamarind paste into a measuring jug, add the hot water and stir to dissolve the paste.
Stir the tamarind water, chopped tomatoes, tomato puree and crushed cardamom seeds into the puree in the casserole and season with a little sea salt.
Put the quails into the dish, cover and increase the heat to medium. When the sauce is just bubbling, transfer the dish to the center of the oven.
Cook for 1¼ -1½ hours until the quails are tender enough to come away easily from the bone.
Before serving, spoon the yogurt on top of the curry, but do not stir it in.

recipe here:
http://www.lovefood.com/guide/recipes/10228/josceline-dimblebys-rich-red-quail-curry-